Hot Corn Dip

Jump to Recipe Print Recipe

While I cannot recall the exact year we discovered Hot Corn Dip, I do know that very few sporting events have passed without it being a part of our game day menu.  I also know that more times than not, I have decided in the heat of summer that yes indeed it is worth turning on the oven to make this dip.  The corn and vegetables and cheese all globbed together on a tortilla chip have a way of making the heat from the oven worth it every time.

Fresh corn is ideal, but let’s be honest, frozen will get the job done.  Just tell everyone you hand-shucked it.  You’re secret’s safe with me.  

If you do decide to use frozen corn, keep in mind when you saute it that the first stage of cooking will involve the corn thawing.  Then, all of that ice will melt and produce a lot of water that will need to steam and cook away.  THEN, and only then, after all that liquid is gone, will the corn begin to actually cook and brown.  So add in extra time if you go the frozen route.  

You could also use up leftover grilled corn if you have it on hand.  Use a sharp knife to remove it from the cob, and skip the step where you saute the corn.  An argument could be made from grilling extra corn for this very purpose.

Hot Corn Dip

yields:  6 cups

Print Recipe Pin Recipe

Ingredients

• 2 tablespoons unsalted butter
• 2 cups diced onion
• 1 cup diced red pepper
• 1/2 cup chopped green onions
• 1 jalapeño, seeded and diced
• 4 cloves garlic, minced
• Kosher salt
• ground black pepper
• 2 pounds corn kernels, fresh or frozen
• 2 cups mayonnaise
• 8 oz cheddar cheese, grated
• 8 oz Monterrey Jack cheese, grated

Instructions

• Preheat the oven to 350 degrees.
• Melt 1 tablespoon butter in a large skillet over medium-high heat.  Add the corn, 1/2 teaspoon salt, and 1/2 teaspoon pepper, and cook until the corn is cooked and golden brown. If you are using frozen corn, keep in mind that the steam from the thawing process will need to cook off before the corn can begin to brown. 
• Transfer the corn to a large bowl. Melt the remaining 1 tablespoon butter in the skillet.  Add the onion, red bell pepper, green onions, jalapeño, 1/2 teaspoon salt, and 1/2 teaspoon pepper.  Cook, stirring often until the vegetables are cooked, but not brown.  This could take up to ten minutes.  Add the garlic and cook for an additional minute or two.  Do not brown the garlic.
• Transfer the vegetables to the bowl with the corn. Add the mayonnaise and half of both cheeses to the corn and vegetables.  Stir until combined.  Pour the mixture into an oven-safe 3-quart baking dish.  Top with the remaining cheese.  Bake until bubbly and golden brown, about 15 minutes.  Serve hot with tortilla chips.

Photographs by Elizabeth McLaurin